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Brinjal Lasagne with Cheese Sauce

Brinjal Lasagne with Cheese Sauce

Brinjal Lasagne with Cheese Sauce
Recipe: Daleen van der Merwe

Serves: 8
Preparation: 15 minutes
Cooking: 65 minutes

250 g brinjals (egg plants)
250 g tomatoes
125 g fresh mozzarella cheese balls
Cheese sauce
2 cups milk
45 g butter
25 ml flour
pinch of nutmeg
salt and ground black pepper to taste
60 g grated Parmesan cheese
200 g fresh lasagne sheets
Preheat the oven to 180 °C.
Cut the brinjals in 5 mm-thick slices. Brush the slices lightly with oil and arrange on a greased baking tray. Bake in the oven until tender (20 – 25 minutes). Turn the slices over once during the cooking period.

In the meantime cut the tomatoes into thin slices. Cut the mozzarella cheese into 5 mm-thick slices.

Heat the milk over a low temperature or in the microwave.
Melt the butter in a saucepan over medium heat. Stir in the flour and allow to stand over the heat until foamy. Remove the saucepan from the heat and gradually beat in the hot milk. Heat again until the sauce boils and thickens. Stir continuously. Season with the nutmeg, salt and pepper and allow to simmer for another 2 minutes. Stir in tree quarters of the Parmesan cheese.
Grease a shallow baking dish. Pour a layer cheese sauce to cover the bottom. Cover with a layer of lasagne rectangles. Arrange half of the brinjal slices on the lasagne. Repeat the cheese sauce and lasagne layers. Arrange half of the mozzarella slices and then half of the tomato slices over this. Cover with lasagne rectangles. Continue with another layer of brinjal, cheese sauce, lasagne, mozzarella and tomato. Finish with a thick layer of cheese sauce. Sprinkle the remainder of the Parmesan cheese over this.

Bake the lasagne at 180 °C until golden brown (30 - 40 minutes).

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